Gluten Free Spaghetti

I have been making this delicious gluten free version of spaghetti for my family for several years now and it is one of our favorites! Not only is it gluten and process food free but it is light yet filling and easy on our budget thanks to my herb garden and foraging. If you have never tried spaghetti this way i highly recommend it but be careful it is so easy to become addicted to!

Recipe:

1-2 Spaghetti Squash (2 small ones feed my family of 4)

Preheat your oven to 400 degrees.

Cut the ends off of your squash and cut in half. Remove all the unwanted innards and then rub down with avocado oil and salt. Place face down in a glass dish (i used a 9x13), poke a couple of holes in the top, and cook for 30 minutes or until the sides and top can be pushed in easily.

Sauce:

7 on the vine tomatoes

1 sweet onion

Basil

Oregano

Sage

Thyme

Wash and cut into 4ths your tomatoes. Place in an oven rated dishes along with your cut up onion and herbs. All of my herbs came from my garden so i just added until my heart said stop. Cook next to the squash for about 25 minutes or until they are mushy. Once done use a submersion blender (or put everything into a blender) and blend until smooth.

Meat:

Bacon grease

2 cubes of wild garlic

1 lb of hamburger

Mushrooms (optional)

In a skillet on medium heat melt bacon grease and your wild garlic (or regular garlic). Add meat and brown. You can add mushrooms when the meat is a almost done. Again I added until my heart said stop.

Once all of your ingredients are ready mix your sauce and meat together. On a plate, put as much squash as you want and top with your sauce! Serve warm with Parmesan cheese!

Enjoy!!